Simple Summer Berry and Apple Breakfast Crumble

This crumble has become my go-to dish for breakfast, as it provides something a little different, tastes just so delicious and is simple, quick and easy to make. Even better still, the leftovers taste more and more amazing as a little time goes by.

I've always been a huge crumble fan, even if I wasn't necessarily keen on the fruits that they contained. The topping was, and still is, the best part, especially the underside that soaks up all of the rich juices that ooze from the berries as the crumble bakes, infusing the oats with a delicious fruity flavour. This is definitely the best part!

The rest is also amazingly delicious with the soft sweet slices of apple, the melted summer berries, the subtle caramel touches of the maple syrup and the crispy, browned layer of oats on top. Nothing about this crumble really tastes healthy, which again makes it an all time favourite.

I promise you that it is actually really good for you and, dare I say it - healthy! The recipe uses a few incredibly simple ingredients: apples, mixed berries, oats, almonds, coconut oil, cinnamon and pure maple syrup. There's no unrefined sugar and that is literally it. This is why you can enjoy your dessert for breakfast knowing that it's full of vitamins, fibre, healthy fats and anti-oxidants.

The dish brings the taste of summer to your table and really will brighten up any morning.

Summer Berry and Apple Breakfast Crumble:

Serves 4

Ingredients:

For the topping:

- 180g rolled oats (1 and a 1/2 cups)

- 200g almonds (1 cup)

- 100ml pure maple syrup (1/3 of a cup)

- 3 heaped tablespoons of coconut oil

- 2 teaspoons of cinnamon

For the fruit layer:

- 6 eating apples

- 400g mixed berries (cherries, blueberries, blackberries and raspberries)

- 1/2 a teaspoon cinnamon

Method:

1. Pre-heat the oven to 180 C. Start by making the crumble layer. Place the almonds in a food processor and blend until a flour forms, then add to a mixing bowl with the oats. Next place the coconut oil, maple syrup and cinnamon in a small saucepan and heat gently until the coconut has melted and everything is mixed. Pour this over the oats and almonds and stir well until all the dry ingredients are coated. Leave the bowl to one side.

2. Peel the apples and remove the cores, then cut the remaining section into chunks. Place these in a saucepan with the mixed berries, adding enough boiling water to cover the bottom of the pan with a cm depth. Add the cinnamon before putting a lid on the pan and allow the fruit to simmer for around 10 mins, until soft.

3. Transfer the fruit to the bottom of a baking dish and cover completely with the topping. Bake for 25-30 mins. Until the top is nicely browned. Serve with natural fat-free yoghurt and enjoy. The leftovers, if there are any, can be enjoyed cold or re-heated in the oven.

Share your thoughts on this recipe with me in the comments below. Do you have any all-time favourite breakfast recipes? 

K x